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Baked Blueberry Stuffed French Toast Casserole

This Baked Blueberry Stuffed French Toast Casserole offers a cozy, delightful morning dish made with whole grain bread, fresh blueberries, and a light custard, perfect for family gatherings or leisurely breakfasts.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the casserole
  • 1 loaf whole grain bread, cubed
  • 1.5 cups fresh blueberries Look for plump, firm berries.
  • 6 pcs eggs
  • 2 cups low-fat milk Can substitute with almond or oat milk for dairy-free.
  • 1/4 cup sugar substitute Regular sugar or honey can be used for sweetness.
  • 1 tsp vanilla
  • 1 tsp cinnamon

Method
 

Preparation
  1. Grease a 9x13-inch dish thoroughly to prevent sticking.
  2. Layer the cubed whole grain bread in the greased dish and scatter fresh blueberries throughout.
  3. In a separate bowl, whisk together the eggs, low-fat milk, sugar substitute, vanilla, and cinnamon until well combined.
  4. Pour the egg mixture evenly over the bread cubes and blueberries, and press down gently to ensure all bread absorbs the custard.
  5. Cover the dish with plastic wrap and refrigerate overnight.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Remove the casserole from the fridge and let it sit out while the oven heats.
  3. Bake for 45-50 minutes until puffed up and set.
  4. Let cool for about 10 minutes before serving.

Notes

Make sure to grease the dish thoroughly. Letting the mixture refrigerate overnight is key for the texture. Check the baking time around the 40-minute mark to prevent overcooking.